A fatty acid in olive oil, oleic acid, drew the attention of scientists from the University of Edinburgh, who analyzed its effect on a brain cell molecule named miR-7 that is active in the brain. This same molecule also is known to suppress the formation of tumors. The scientists conducted tests on human cell extracts and also in living cells and found evidence that supports a positive effect of oleic acid on the the production of miR-7, suggesting that it may be able to influence tumor formation. The fatty acid achieves this effect by preventing a cell protein, MSI2, from stopping production of miR-7. The research conclusion, that oleic acid supports the production of tumor-suppressing molecules in cells grown in the lab, is short of a definitive statement that olive oil or oleic acid does or may prevent brain cancer. While the research result is positive and illuminating, further studies are needed to determine and confirm the role that the consumption of oleic acid or of olive oil may play in preventing or controlling brain cancers in humans.